Preheat oven to 350. Add oil to a dutch oven over medium-high heat and brown your short ribs on all sides. Remove to a platter, and add your onions, carrots, and celery to the dutch oven, cooking until onions are lightly browned. Remove from flame and add your short ribs back to dutch oven, along with Cheerwine, red wine, beef stock, and herbs. Cover and put into your preheated oven for two to two and a half hours, until short ribs are tender and easily removed from bones. Serve on their own, with a side such as garlic mashed potatoes, or grits. I used mine to mince and make a bolognese, but reserved some to top a bowl of grits, as pictured.